Shrimp Roll with Sweet Chili Sauce

This dish is a true crowd pleaser, and you can make it ahead of time and freeze into little bags


November 2010 | By Carina Guevara
Shrimp Roll with Sweet Chili Sauce
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at a glance

Main Ingredient

Fish and Seafood

Type

Appetizers

Preparation Time

00:00:00


Date Published

November 2010

This dish is a true crowd pleaser, and you can make it ahead of time and freeze into little bags. Just pop out anytime you want some restaurant-quality but easy-prep appetizers or even main course.

Serves 6 
Prep Time
10 minutes
Cooking Time 6 minutes
 

 

30 pieces lumpia wrapper,
      cut into five-inch squares
30 cilantro leaves, picked
30 basil leaves, picked
30 pieces prawns,
      peeled and deveined but with tail left on
Thai sweet chili sauce for dipping
 

 

Place the lumpia squares flat on the counter. Line each one with cilantro leaves, basil leaves, and top with shrimp. Wrap tightly into rolls with the tail of the prawns sticking out.

Deep-fry on preheated fryer until crispy and tails have turned pink around 2 minutes. Do not overcook to keep prawns from turning rubbery.

3  Serve with sweet chili sauce.

 



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